How to make it

Pierce or cut sinew (between ribs) slightly on back-side of ribs, can remove all together if you're patient.

Place in shallow pan large enough for meat, pour on juice.

Turning often to coat, marinate for at least 3 hours (overnight is awesome results).

Discard juice.

Starting with bone-side of ribs, sprinkle almost 1/2 of dry rub on, rubbing in with fingers, flip over to meaty-side rubbing in remaining dry rub.(It'll be pretty thick looking)

Place over pre-lit coals(1/2 way to optimum cooking point ) with whatever soaked smoking-wood in place. Brown directly over hot coals on each side (turning/alternating rib-ends closest to heat for even browning and to prevent burning) for a total of 30 minutes each side with lid on/vents 1/2 open. (Turn lid so vents are opposite meat/heat.)

(***) Water mixed with 2T. onion powder in a spray bottle, shaken often, can be used to flavorfully douse any flare-ups before they burn your meat up. Use on any meats. Store in fridge to be safe.

(***) Place your ol' canned baked beans in a throw-away aluminum loaf pan (juice too, 2-15oz. cans will fit), doctor them up to taste and cook them right along with your ribs, stirring every so often to prevent beans from sinking & sticking to bottom.